Count Broccula's veg-head ramblings

My home experiments with vegetarian cooking. Focused on seasonal produce with some vegan stuff thrown in for good measure. I may include random other food-related stuff as I please.

Sunday, December 10, 2006

Buttercup muffins

Doesn't that sound more appealing than "squash muffins"?

Well, I get a LOT of squash from my CSA, and although I really love squash, my dear husband does not. He also seems to have a sixth sense about when I am preparing it, sneaking into the kitchen and demanding "Are you making squash?!" So as of yesterday, I had approximately 6 delicatas, 3 buttercup, 2 butternut, and 2 acorn. Now, I don't really like acorn, either, so they're still sitting there. But I baked one big butternut, two buttercups, and 1 delicata. I was thinking that as they baked (for an hour at 425), I would find a great recipe for them. I looked through a bunch of my cookbooks. Most of them had recipes for a butternut squash soup and maybe something with pumpkin, but nothing for the variety of other winter squashes I had. This is surprising, because my cookbook collections leans toward the vegan, veggie loving, and exotic.
I decided that since delicata and buttercup are both sweeter, orange-fleshed squashes, I would just use them in a butternut recipe, if only I could find one. One recipe called for harissa, another for galangal root. Listen, I love exotic, but I also don't want to go spend $30 at the grocery store to make a meal for two. Finally, I went back to basics: Betty Crocker. I found a recipe for pumpkin muffins, then changed it so entirely it doesn't even resemble the original, but they're good.

2 buttercup squashes (or one big butternut)
1 1/2 cups white flour
1 1/2 cups whole wheat flour
4 tsp baking powder
1 cup sugar
1 tsp salt
1 tsp cinnamon (I used a heaping teaspoon)
1 tsp nutmeg (heaping also)
1 cup soy milk
1/3 cup light flavored oil (I used canola)
2 eggs
1/4 cup candied ginger
1/4 cup walnuts

Roast the squash as described above, then scoop the flesh from the skins and puree in a food processor. You should end up with about a cup of puree. Then either finely chop or use the food processor again (I did; I'm lazy) on the ginger and walnuts. Mix all ingredients in a large bowl.
Heat oven to 400 degrees. Use paper muffin liners or spray non-stick cooking spray in 24 muffin cups. Fill the cups 2/3 full and bake for 20 minutes. Makes two dozen.